Prep your vegetables: roasting

Prep Notes

I can't stress enough what a time saving Godsend this strategy is for me.  Set aside a block of time and wash, chop and bag your vegetables.  At that time, or at a separate time, roast as many vegetables as you can use throughout the week.   

Think root vegetables like sweet potatoes, butternut squash, carrots or acorn squash.  Other vegetables like yellow squash, zucchini, peppers, onions, mushrooms, brussel sprouts, asapragus, etc.

To roast:  Toss each with olive oil and roast on 375-400 degrees until your desired tenderness.  Pack each separately in pyrex containers in the fridge and use them all week long in omelettes, bowls, salads, curries, tacos, side dishes, anything. The sky is the limit.    If you are not comfortable with roasting, check out the Roasted Vegetable recipe in "Side Dishes" for a ton of guidance.

To grill:  Grill on medium high in grill pan or directly on grates to desired doneness. If you are not comfortable with grilling vegetables, check out the Marinated Grilled Vegetable recipe in "Side Dishes" for some guidance.


See what a real week looks like for me by checking out the May 28, 2017 instagram post for my clients (instagram: transformedandradiant).